Ready in 30 minutes
1 red onion, finely sliced
Juice of 2 limes
Low-calorie cooking spray
3 red peppers, deseeded and finely sliced
1 tsp dried red chilli flakes
1 tsp ground cumin
1 tsp ground coriander
400g can black beans, drained and rinsed
4 lean rump steaks, visible fat removed
6 tomatoes, roughly chopped
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped, reserving some to serve
25g fresh coriander, leaves roughly chopped, reserving a few whole sprigs to serve
1 romaine lettuce, shredded
1 Tip the onion into a mixing bowl, then add the lime juice and sprinkle over a little salt. Stir to combine and set aside to pickle.
2 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the peppers for 3 minutes. Add the spices with a splash of water and stir-fry for a further 2 minutes until the peppers are lightly charred and beginning to soften. Transfer to a large bowl, then stir through the beans and set aside.
3 Spray the pan with a little more low-calorie cooking spray. Fry the steaks for 2 minutes on each side for medium-rare, 3 for medium, or 4 for well-done (in batches if necessary), then set aside to rest. Meanwhile, mix together half the pickled onion, the tomatoes, garlic, chilli and half the coriander. Season to taste.
4 Slice the steaks into strips, then add to the bowl with the beans and peppers, followed by the lettuce, tomato mixture and remaining chopped coriander. Toss to combine, then scatter over the coriander sprigs. Serve with the reserved chilli and remaining pickled onion.
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